Today we make Kala Jamun. Kala Jamun are dark brown Gulab Jamun. Kala Jamun prepared same way as Gulab Jamun but they are larger and darker in color. This recipe made in any special occasion, like festival. Black is beautiful as you will see when you fry regular gulab jamun till they turn a fierce black. This is the basic difference between Gulab Jamun and Kala Jamuns. Kala Jamun is very delicious to eat. Kala Jamun made in Paneer, Khoya, Sugar, Refined flour. So learn to Kala Jamun at Home.
- 1 cup, Paneer (Cottage Cheese)
- 1 ½ cups Khoya / Mawa
- 5 tbsp Refined Flour (Maida)
- ¼ tsp Soda bi-carbonate
- ½ tsp Green cardamom powder (Elaichi powder)
- 4 cups Sugar (Chini)
- 2 cups Water (Pani)
- 1 tbsp Milk (Doodh)
- Ghee for Frying
Firstlty, grate the Paneer and Khoya mix and put a bowl. Sieve Refined flour with Soda Bi-carbonate. Mix flour mixture and grated khoya mixture, and knead well till smooth dough with milk. Cover with cloth for 5 to 10 minutes and keep a side. Divide the dough into equal portions and make round balls.
Bring the sugar and water to a boil in a pan, stirring till the Sugar dissolve. Add the milk. Collect the scum which rises to the surface with a ladle, and discard, add the cardamom powder and simmer till the syrup turns a light golden. Keep the syrup warm.
Heat ghee in a kadai. Prepare roll the dough balls deep fry on medium heat. Temperature should not be very high or else the Kala Jamuns will remain uncooked from inside. Stirring gently till they turn dark brown in colour. Drain and dip them in the syrup. Let them soak for 8-10 minutes. So looks prepare your very delicious Kala Jamun. Serve warm as cold.